June 2025 - Toronto ON
A new vegetable added to our roster, first tried in May 2025.
Ingredients
3 tbsp Olive oil
1 tsp Sea salt
1/2 tsp Black pepper
3/4 tsp Garlic powder
Instructions
Tap on the times in the instructions to start a kitchen timer.
Preheat the oven to 400 degrees F (204 degrees C).
Slice off the stalks of the fennel bulbs and trim the root ends. Make sure to keep the bottom of the bulb intact, so you can slice into wedges without them falling apart.
Slice each fennel bulb in half lengthwise, then slice (lengthwise again) into 1/2-inch pieces.
Place the fennel in a large bowl. Gently toss in olive oil, salt, pepper and garlic powder until evenly coated.
Transfer to a sheet pan and spread in a single layer (without any pieces touching).
Roast fennel in the oven for 30-35 minutes, flipping halfway through, until the fennel is fork tender and caramelized.
OPTIONAL ADD-ONS
Bbok choy, onions, mushrooms, apple.
I love fennel! My first time trying it was when I made Ina Garten's (Barefoot Contessa) Roasted Potato Soup recipe. I see she has another potato-fennel soup recipe that I haven't tried yet that calls for Yukon Gold potatoes and Pernod! Yum.
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